This Homemade Apple Pie Recipe is filled with tart Granny Smith apples, warm spices, and a sweet apple filling tucked inside a flaky double crust. A little undiluted apple juice concentrate gives the filling an extra boost of apple flavor!
Make it with my Perfect Pie Crust, then serve each slice with vanilla ice cream or a dollop of whipped cream.
This is the kind of classic dessert that belongs on the Thanksgiving table, but you certainly don’t need a holiday to bake one. Just give yourself enough time to let it cool before slicing. That’s the hardest part!
What Makes This Apple Pie Different?
The filling starts with Granny Smith apples, which bring a tart flavor that balances the sugar and warm spices.
Then comes my favorite addition: apple juice concentrate. Use it straight from the concentrate, without adding water. It adds concentrated apple flavor and helps create the sauce around the sliced apples.
There’s no stovetop filling to make for this recipe. Toss the apples with the filling ingredients, spoon them into the crust, and let the oven do the work.
Ingredients You’ll Need
Here’s what goes into this homemade apple pie. As always, you can find the full measurements in the printable recipe card below.
- Pie dough: You’ll need enough for a bottom and top crust. My Perfect Pie Crust makes two crusts, or you can use store-bought dough.
- Granny Smith apples: Peel, core, and thinly slice them before measuring out your filling ingredients.
- Lemon juice: Toss with the sliced apples.
- Granulated sugar: Sweetens the tart apples.
- Cornstarch and all-purpose flour: Both help thicken the filling as it bakes and cools.
- Apple pie spice: Adds that classic warm spice flavor.
- Apple juice concentrate: Measure ¼ cup, undiluted. If frozen, thaw enough to measure and mix easily.
- Butter: Cut into small pieces to dot over the filling.
- Whole milk: Brush over the top crust before baking.
- Coarse or turbinado sugar: Adds a little sparkle and crunch to the crust.
How To Make Homemade Apple Pie
1. Prepare the Apples
Peel and core the apples, then slice them thinly and evenly. Place them in a large bowl and toss with the lemon juice.
Keep the slices similar in thickness so they soften at the same rate. Thick chunks mixed with thin slices can leave you with unevenly cooked filling.
2. Mix the Filling
In a separate bowl, combine the granulated sugar, cornstarch, flour, and apple pie spice.
Sprinkle the mixture over the apples and toss until coated. Stir in the undiluted apple juice concentrate.
That’s your filling! There’s no need to cook it before assembling the pie.
3. Fill the Bottom Crust
Roll one disc of pie dough into a circle about 13 inches in diameter, large enough to fit a 9-inch pie pan that’s about 2 inches deep, with dough extending over the edges.
Gently ease the dough into the pan without stretching it. Spoon in the apple filling, arranging the slices to minimize large gaps, then dot the top with the butter pieces.
4. Add the Top Crust
Roll the second disc of dough into a circle about 11 inches in diameter.
You can cover the filling with a solid top crust or cut strips to make a lattice. If you use a solid crust, cut several vents so steam can escape.
Trim as needed and crimp the edges to seal the crusts together. Brush the top lightly with whole milk and sprinkle with coarse sugar.
5. Chill Before Baking
Refrigerate the assembled pie for 15 minutes to firm up the dough.
Meanwhile, preheat the oven to 425°F.
6. Bake Until Golden and Bubbling
Place the pie on a parchment-lined baking sheet to catch any filling that bubbles over. Use parchment rated for the oven temperature.
Bake at 425°F for 20 minutes, then reduce the oven temperature to 375°F and continue baking for about 40 minutes.
Look for a golden crust and filling bubbling through the vents or lattice near the center of the pie. Check that the apples are tender by carefully inserting a thin knife through an opening.
If the crust edges brown too quickly, cover them with foil while the filling finishes cooking.
7. Cool Before Slicing
Let the pie cool completely before slicing, allowing at least 2 hours and longer if the center is still warm.
The filling thickens as it cools. Cutting into it straight from the oven can leave you with a delicious but very runny slice.
I know it’s tempting, especially when the kitchen smells this good, but give that filling time to settle!
Frequently Asked Questions
I use Granny Smith apples for their tart flavor and firm texture. They balance the sweetness of the filling and hold up well during baking.
For results closest to this recipe, stick with Granny Smith. Other varieties can change the sweetness, moisture, and texture of the finished pie.
Apple juice concentrate adds apple flavor without requiring a large amount of liquid.
Make sure you’re using concentrate, not regular bottled apple juice or prepared apple cider. Don’t add the water called for on the concentrate package.
For the 1½ teaspoons of apple pie spice in this recipe, substitute:
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
Mix these with the sugar, flour, and cornstarch before tossing with the apples.
No. For this recipe, add the filling to an unbaked bottom crust, finish assembling the pie, then follow the two-temperature baking instructions.
If you’re using my homemade crust recipe, prepare the dough there and follow the baking method in this apple pie recipe.
A few details make a big difference:
Use both thickeners. This recipe calls for flour and cornstarch.
Use undiluted concentrate. Regular apple juice adds a different balance of water and flavor.
Bake until the center bubbles. A golden crust alone doesn’t mean the filling is ready.
Let the pie cool completely. The filling needs cooling time to finish setting.
Also, don’t skip checking the apples for tenderness. If they’re still firm, shield the browned crust and continue baking as needed.
Make Ahead and Storage
MAKE AHEAD: Bake the pie the day before serving so it has plenty of time to cool and the filling can settle. Once cooled, cover and refrigerate.
REFRIGERATE: Keep the cooled pie covered in the refrigerator and enjoy within 4 days of baking.
FREEZE: For longer storage, wrap the completely cooled, baked pie or individual slices tightly and place in a freezer-safe container. For best quality, enjoy within 2 to 3 months. Thaw in the refrigerator.
REHEAT: Warm slices in a 350°F oven until warmed to your liking, shielding the crust with foil if it begins to brown. The microwave works for a quick individual serving, though the crust will be softer.
Helpful Tools
An apple peeler makes quicker work of preparing the filling, and a rolling pin helps you roll the crust evenly.
For the pie pan, use the size specified in the recipe: 9 inches across and about 2 inches deep. Follow your pan manufacturer’s directions for temperature changes.
Serve your apple pie with vanilla ice cream, whipped cream, or simply a fork. Leave a rating and comment below and tell me your favorite way to enjoy a slice!
Best Apple Pie Recipe
Ingredients
- 2 9 inch pie crusts
For the Filling:
- 6 to 8 Granny Smith apples, high quality
- 2 tbsp lemon juice
- ¾ cup sugar
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
- 1 ½ tsp apple pie spice*
- ¼ cup apple juice concentrate, undiluted
- 2 tbsp butter, cut into small pieces
- 1 to 2 tbsp whole milk
- 1 tbsp coarse/turbinado sugar
Instructions
- Peel and thinly slice the apples then place in a large bowl. Toss the apples with the lemon juice.
- In a separate bowl combine the sugar, cornstarch, flour and apple pie spice. Sprinkle over the apples and mix until coated. Stir in the apple juice concentrate.
- Roll out one disc of pie dough to fit a 9” pie pan that is 2” deep (about 13” around). Spoon the apple pie filling into the pan, then dot the top with the butter pieces. Roll out the remaining pie dough to about 11” around. Cut decorative vent holes, or weave a lattice if desired.
- Crimp the edges of the pie crust to close, then gently brush the top with whole milk and sprinkle with coarse sugar. Place pie in fridge for 15 minutes to firm up the crust.
- Preheat oven to 425 degrees F.
- Place the pie on a parchment-lined baking sheet and bake for 20 minutes, then reduce the oven temperature to 375 degrees F and bake for an additional 40 minutes, until the filling bubbles inside the pie. (Cover the edges of the pie with foil if browning too quickly)
- Let cool completely (at least 2 hours) to allow the filling to thicken and settle before slicing. Enjoy!
I’m just wondering what is the purpose of the apple juice in an apple pie? Curious.
It helps to create the sauce for the filling of the apple pie.
It’s in the oven now. I’m making it for Christmas Eve dinner. I used gala’s– that’s what I had. I reduced the sugar to 2/3 cup, maybe should have reduced to 1/2, we’ll see. I’m sure it will be wonderful though. Thank you for the recipe!
Awesome! I hope you enjoyed it!
It was wonderful!! I will definitely make again with the granny smith! Thank you for a keeper recipe!!
I need to get one of those apple peelers! That looks like a great time saver!